Dutch Oven Brunch Bake {Sausage Egg Casserole}

This Dutch Oven Brunch Bake is perfect for the upcoming holidays. A make ahead, overnight Sausage Egg Casserole is just what you’ll need to feed those hungry family members that have hunkered down at your house for the holidays.

This particular recipe is one that my Mom makes, but I switched it up just a smidge. I love the flavors, and topping it with scallions and tomatoes makes it just that much better. Sure, you could make it in a 9×13, but I use my cast iron Dutch oven every chance I get, so I baked it up in here. Plus — Look at it!!

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She’s a beauty, isn’t she?? This was the first recipe I prepared in my new Swiss Diamond Cast Iron Dutch Oven. Today, I am not only sharing a recipe with you, I am sharing a chance for you to win an amazing prize from Swiss Diamond!

Today’s awesome giveaway is sponsored by Swiss Diamond. I have received product from Swiss Diamond, but all opinions are my own.

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The holidays are crazy. Baking, cooking, shopping, wrapping — I feel like I need to clone myself about a dozen times (is that a thing??) to get to everything. Easy recipes are key when it comes to things like breakfast. This recipe falls right into the easy category!

And did I mention delicious? Yes. Delicious indeed. I love to have a hot breakfast on Thanksgiving, Christmas and New Year’s Day morning. I prepped this the night before, and that morning, pop it in the oven and put your feet up with a cup of coffee. Traditionally, I would use ground pork sausage for this recipe. But let me tell you, the day I made this, I ran into a bit of a snag.

I always purchase the same kind of breakfast sausage. But the day I stopped for ingredients for this one, I went to a store I don’t normally shop at. I bought a brand I had never tried. You know how breakfast sausage comes in that tube? Well, I took my knife and popped open the tube and OMG. It smelled awful!! I thought, is this how this brand smells?? Or is it bad?? What?! Checked the date, it was fine. All of the sudden both of my dogs were standing at my feet. Woken from their puppy slumber by the smell. There was NO WAY I was ruining one of my favorite breakfast casseroles with this risky meat. I zipped it up in a ziplock bag, and threw it away. Smell was gone, but now what?

Standing in front of the deep freezer, I saw link sausage. It’s the brand I always use and love, and I decided to give it a try. What a happy accident! I will always make it this way now.

Ingredients for This Dutch Oven Brunch Bake {Sausage Egg Casserole}:

sourdough bread

breakfast sausage links

eggs, milk, cheddar cheese

green onions and grape tomatoes

dry mustard

I love one pot meals — don’t you??

Start by browning your sausage links in your Dutch oven. As they begin to brown, start breaking them up into bite sized pieces.

When the sausage is browned, remove it to a bowl, and add a little hot water and scrape a little to the bottom and get any of those little bits that are stuck to the bottom. Give it a quick wipe with a paper towel, and spray it with non-stick cooking spray.

Grab your crusty sourdough bread and slice it into pieces that are about 3/4″ or so. No need to measure.

Then into cubes, about the size of your average crouton. Lay them in the bottom of your dutch oven.

Top with shredded cheddar cheese.

Then add back in your sausage link bites.

Top with mushrooms, then pour your egg mixture over the top. Cover with the lid and refrigerate overnight.

Take it out of the fridge in the morning and let it rest on the counter to take some of the chill off of the pot before baking in the oven.

Instructions

Place Dutch oven over medium-high heat and brown sausage links. As they brown, begin breaking them into bite sized pieces. When they are browned, remove them from the pot, and add a little hot water, and scrape up any brown bits that are stuck to the bottom. Give it a quick rinse and wipe it dry with a paper towel. Spray with non-stick cooking spray.

Add bread cubes to the bottom of the pan.

Top with 3 cups of cheese. Then sausage pieces. Top with mushrooms.

Whisk together eggs, milk, mustard and the bottoms of the green onions.

Pour over the top. Cover and refrigerate 8 hours or overnight.

Remove from the fridge for about 30 minutes before baking. Preheat oven to 350 degrees.

Bake for 55 minutes covered. Remove lid, top with remaining cup of cheese, bake for another 5 minutes, or until cheese is melted.

Let stand 5-10 minutes before serving. Top with fresh tomatoes the the tops of the green onions.

I love cast iron! I always get the most even cooking with it. This breakfast casserole looks delicious. I am so glad that it can be made ahead as I am not a huge fan of early mornings. This is a must make for me.

Trackbacks

[…] Swiss Diamond Cast Iron Dutch Oven This Swiss Diamond Cast Iron Dutch Oven is one of my favorite new additions in my kitchen. I had an old “no-name” brand for years, and when I got this one recently, my heart just sang. It’s so shiny!! The surface is like a mirror!! So many uses for it, too! The first thing I made in mine was a Sausage and Egg Breakfast Overnight Casserole! […]

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